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Beans with mutton

Beans with mutton

Boil the mutton together with an onion, carrot, celery and spices. Let it simmer for about an hour and a half. Cut the other onion into small pieces and cook with tomato paste; when the meat is cooked add it over the onion and add the tomatoes and the meat, add the beans and just a little meat soup. Add salt, pepper, cinnamon and cook for another 15 minutes, sprinkle with chopped parsley and serve.

Good appetite!!!!!!


Sheep pastrami & icircn hot sauce

  • sheep pastrami
  • a jar of hot donut sauce
  • a glass of wine
  • 5-6 cloves of garlic
  • thyme
  • Transylvanian dried vegetables
  • 50 ml oil
  • the water

The pastrami is sliced ​​into small pieces.

Grease the pan with oil, add the pieces of pastrami, add the sliced ​​garlic, thyme and icircn, wine and fill with water, so as to completely cover the meat. Season with salt (if the pastrami is not salty enough) and with dried Transylvanian vegetables. Bring to a simmer until the juice is almost completely reduced.


The meat is cut into 1 cm pieces. Place the pieces in the casserole for marinating.
In a bowl, mix the yogurt, salt, pepper, lemon juice and finely chopped leurda.
Add the marinade to the saucepan and mix well with the pieces of meat.


We prepare the Food Saver and the casserole for quick marinating.

The casserole closes and the white button returns to the closed position.
Attach the ends of the hose, one on the white button and the other on the Food Saver vacuum cleaner.

It is emptied 3 times. You will get a result similar to marinating overnight, only in a much shorter time.

Put a pan on the fire and add a tablespoon of oil.
Add the marinated pieces of meat and fry.


Bean with mutton - Recipes

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Five lamb recipes from Nicolai Tand: Lamb leg with leurdă

& # 8220TEvery year people ask me: how do I prepare the lamb? I propose you a new idea, my friends: lamb leg with leurd, a tasty and easy to prepare recipe, only good for a good meal! I, for one, like leurda in salads, but especially in combination with lamb & # 8221, says the nice chef from Antena 1.

Ingredient: a leg of lamb (about 1.5 kg), a bunch of leurd, a clove of garlic, 1 kg of potatoes, 400 ml of cooking cream, 200 ml of red wine, olive oil, nutmeg, salt, pepper, oregano, rosemary .

Method of preparation: leurda wash well, then mix in a tall container with olive oil, a pinch of salt, pepper and a little red wine. Pass through a blender. The lamb leg is placed in a larger tray. Grease the meat well with olive oil, season with salt, then dress in the leurd sauce. Pour the rest of the red wine and a little water over the meat. Cover everything with aluminum foil and bake in the preheated oven for 30-40 minutes, until the meat penetrates, then remove the foil and let the steak brown nicely. Towards the end, let it simmer for another 10 minutes. Sprinkle with the sauce formed in the pan from time to time.

Peel a squash, grate it and slice it thinly (about 3 mm thick & possibly with a grater). Mix the cream well with a clove of grated garlic, a pinch of salt and a little freshly grated nutmeg and pour over the potatoes. Season with salt and put everything in the oven until browned.

The steak is left to rest for a few minutes, then sliced, sprinkled with the sauce left in the pan and served with a French potato garnish.

& # 8220A madness of flavors and textures in one dish! & # 8221, Nicolai assures us.


Sheep stew

So on Romania's Day and not only, an honorable stew, as they say, sheep (for those who prefer it).

  • a sheep's leg
  • 2 large onions
  • 2 kapia peppers or donuts
  • about 1 kg of red peeled potatoes
  • 300 ml broth
  • salt, oil, thyme, pepper, 2-3 bay leaves

We buy the meat ready sliced ​​into thicker slices so that we don't have to bother at home to cut the bone. We put it in cold water to boil and when the water boils, let it boil for 5 minutes then throw the water.

Add the water again, this time just enough to cover the meat and let it simmer, always filling when the water drops. We also put a few peppercorns and 2-3 bay leaves.

When the meat is almost cooked, let the water drop completely and add a little oil. Let it brown nicely and add the chopped onion and pepper. Stir gently for a few minutes to cook the vegetables and add the peeled potatoes and cut into larger cubes. Fill with broth, add a little thyme, salt and simmer covered over low heat until the potatoes are cooked.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Soup with mutton, beans and vegetables

Soup with mutton, beans and vegetables from: water, mutton, beans, potatoes, onions, carrots, parsley, celery, tomatoes, sour borscht, salt, hot peppers, larch and greens.

Ingredient:

  • 6 glasses of water
  • 500 g mutton
  • 1 glass of white beans
  • 2 potatoes
  • 2 onions
  • 1 carrot
  • 1 parsley root
  • ½ celery root
  • 3 tomatoes
  • 2 glasses of sour borscht or a little lemon salt
  • salt
  • 1 hot pepper
  • 1 tablespoon chopped green larch
  • 1 tablespoon chopped greens (dill and parsley)

Method of preparation:

Boil the beans until they are half ready. Cut the meat into small pieces, put in cold water and cook until ready. Strain the broth, put the beans, the roots, cut the noodles, the sliced ​​potatoes in the broth.

5-7 minutes before removing from the heat, add the chopped tomatoes, larch, borscht, bring to a boil, salt, sprinkle with greens, add hot peppers.


How to soak the lamb to remove its smell

The living lamb and not the lamb steak has always been considered a symbol of the Savior Jesus and it is not surprising given the frequent references in the Bible to the love that the God of Israel had for the animals, especially the lambs and calves, managing to brings a smile to his lips. Through this association, Jesus himself enjoyed such sincere and pure love. This sacrifice of the animal foreshadowed the sacrifice of the Savior on Golgotha, which brought mankind out of the bondage of sin.

Easter meal

Continue the tradition, carry on the history. However, there are many who say that it does not tolerate sheep or lamb, either because it is stronger than pork or beef, or because of the strong smell of tallow. The chefs believe that people who can't stand this meat haven't had the opportunity to eat a dish made to order. They claim that if it is cooked properly, sheep or lamb meat loses its specific smell and becomes tender.


Sheep soup

My paternal grandmother made an incredible sheep gulyas. Good, very good. I remember some of them and I remember dreaming with open eyes about the times when my grandparents still lived in this world, their kindness and wisdom, all the food I know from them and all the food I didn't get to eat. I learn it from them. I tried several times to find the taste of the sheep's food that my grandmother was cooking, I got closer, but not enough. Of course, it may be an endless search, perhaps because I am not looking in a food library but in the library of my memories, a place where, of course, things are closely related to the people I lived with. .

I'm afraid that if people are missing, the memory refuses to show up in other circumstances. Maybe that's life. The good part is that good things and new memories always come out of these searches. For example, the sheep soup (lamb, ram, ram) that I describe here.

You have to use bone and meat for it (chop, ribs, neck). On the one hand because the bone helps a lot in flavor, on the other hand because the piece of meat on the bone is very tender and, through cooking, it is even more tender. For 8 servings you need a kilogram of meat like this. Boil it for three minutes in boiling peppercorns and a pinch of salt. Discard the water and put the meat in five liters of clean, cold water. Leave the pot on low heat for an hour, without a lid.

Clean and wash well four parsley roots, not too big, a large onion or two smaller ones, a small celery, a gully as a lady's fist, five or six carrots and two potatoes. Make them all into small cubes. Boil them with the meat (except the potatoes). When the carrots are cooked, put the potatoes in the pot. Burn five large tomatoes, peel them and remove the stalks. Pass them or grind them with a knife, mix them with a tablespoon of paprika, a teaspoon of salt, half a teaspoon of freshly crushed pepper and 150 milliliters of scalded borscht (glass borscht, not envelope, put on fire and boiling). Put them in the pot and let them simmer for another quarter of an hour. Put a few parsley leaves in the pot, a handful of chopped larch leaves and two or three celery leaves. Put the lid on and put out the fire.

Both for today. Stay healthy.


Easter steak salad

Also, if you had roast chicken at the Easter table and you have a part of it left, you can use it for salads. All you have to do is, as in the case of lamb steak, drain the meat of oil and sauce (you can do this with kitchen towels), cut it into strips, or cubes and integrate it into salads.

neither the remaining semi-preparations from Easter do not throw. Gather them all, cut them into cubes, sprinkle salt and pepper on it and put them over the pizza dough, add tomato sauce and put everything in the oven. A delicious homemade pizza will come out!


Bean with mutton - Recipes

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        Stuffed mutton with green beans

        Ingredient:

        • 800 g sheep meat,
        • 600 g green beans,
        • 3 onions,
        • 2 tomatoes,
        • 1 teaspoon wheat flour,
        • 2 tablespoons oil,
        • 2 cloves of garlic,
        • salt,
        • ground black pepper,
        • Bay leaves,
        • 2 tablespoons chopped greens.
        • 2 onions,
        • 1 tablespoon oil,
        • & frac12 tablespoon vinegar or lemon juice & icircie,
        • 1 glass of water,
        • cloves,
        • coriander,
        • salt,
        • black peppercorns,
        • bay leaves, sugar,
        • 2 tablespoons chopped greens.

        Method of preparation:

        Cut the meat into small pieces, beat, put in a pot, sprinkle with salt and pepper, cover with sauce and marinate for 3-4 hours. The green beans are cut, boiled, drained and strained. Drain the meat through a strainer, fry, add the bean stew and sauté until it is ready. Shortly before removing from the heat, add the beans, flour fried and diluted with a boil, peeled and chopped tomatoes, fried onions, salt, pepper, bay leaves and, finally, crushed garlic.

        Sauce preparation: Cut the onion into rings, place in a saucepan, add oil, vinegar or lemon juice, salt, sugar, spices and chopped greens and mix.

        Serve sprinkled with chopped greens.

        Cuisine prepared at the restaurant & bdquoLa Taifas & rdquo
        chef Dorofeeva Ala
        or. Chisinau, Bucharest, 67


        Video: How to Make Green Beans Curry - Healthy and Tasty French Beans Curry - Chili in a pod (January 2022).